In God We Trust
est.1997
Updated May
12, 2012
How to Grill the Perfect Steak:
1:
The
Prep
How to Grill The Perfect SteakStep 3: Let it Rest
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The Exquisite Torture of Letting it Rest
Is there any sadder, more counter-intuitive and eagerness-deflating injunction in the lexicon of grillology than those three little words hidden at the end of every reputable steak recipe? "Let meat rest..." Do what?
But the advice is right, and it is no small matter. Ten minutes of calm does wonders for a steak—no foil ten needed. Fibers relax. Juices spread. Colors are recalibrated and flavors retained. Think of it as a disco nap for protein.
What's the secret behind this little trick of time? Don't get hung up on the science. You're working the grill, not a chemistry set. As with reluctant love and being a Cubs fan, patience is a virtue. You've come this far; do not squander porterhouse perfection.
Here's how to survive the exquisite torture of The Rest.
Minutes 1-4
Feel the glow of virtuousness (or maybe that's just from standing over the coals). You are wise and calm and not giving in to the urge to slice and eat immediately.Minute 5
Put the knife down. Pour yourself another drink.Minutes 6-9
Think of the incredible meat that you are so close to serving to your guests. Prepare your sauce or, if there's no sauce, make someone else a drink.Minute 10
Madness averted. Composure rewarded. Slice the steak. Notice how the juices don't come pouring out onto the place? Guess where all that flavor is? Yep. Nice work.